2005 Xiaguan Jia Ji Raw Tuocha

0.0 stars  0.0  0 reviews  Added 05.10.2015 by Eternal Spring, Tea status: [439] A 2819x
2005 Xiaguan Jia Ji Raw Tuocha
2005 Xiaguan Jia Ji Raw Tuocha 2005 Xiaguan Jia Ji Raw Tuocha 2005 Xiaguan Jia Ji Raw Tuocha
2005 Xiaguan Jia Ji Raw Tuocha 2005 Xiaguan Jia Ji Raw Tuocha

Category: Pu-erh

Country: China

Province: Yunnan

Date of production: 2005/7

Producer: Xiaguan Tea Factory

Shop: Cha Wang Shop

Cha Wang Shop

Tags: , ,

Description:

Classic "Jia Ji" recipe!

This tuocha is pressed in 2005, composed of 1-2 years aged raw material.

Xiaguan TF has been producing Jiaji Tuocha since 1951. Earlier used "CNNP" brand, was replaced by "pine crane" trademark in 1991. Paper box Tuocha is superior to paper bag Tuocha in quality.

Brewed tea have deep orange color, taste is mellow, stimulating and strong in mouth with very quickly huigan, honeyed mouthfeel. Xiaguan Jiaji is very good puerh tea for long term aging.

Manufacturer : Xiaguan Tea Factory
Production date : 07/2005
Weight : 100g , 5 tuo in paper tong


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Quotes - Pu-erh


„Fragrance
Broad leaf variety old tree tea aromas can generally be divided into the following;

fruit-flower fragrance, honey-flower fragrance , honey-sweet fragrance, date-jujube fragrance, orchid flower fragrance , camphor fragrance, sticky rice fragrance , lotus flower fragrance , mellow-aged fragrance

Some teas are highly fragrant, others have refined and prolonged fragrance. Although there are many different kinds of fragrance, they should all be natural, smooth and easy to get a feeling for. These fragrances appear when the tea is drunk and are not evident when smelling the tea.“

zhi-zheng-tea-shop-logo
Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q768] [s84]





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„Smokiness
The art of making tea from ancient tea trees is very old. Hand-roasting is not easily mastered. Any slight error will influence the taste of the tea. Smokiness or yan wei is one example but it should be distinguished from a burned flavour which is described as hu wei. The latter, typically arises when tea is not well roasted and is, unfortunately, not uncommon. Yan wei or smokiness is caused by oven drying. “

Source Web: Zhi Zheng Tea Shop. How to Identify Good Puerh Tea[online]. Available on WWW: <http://www.zhizhengtea.com>. [q762] [s84]

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